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In Season Mini Raspberry Tarts

A delicious dessert recipe!

At a Glance


6 people



Prep Time:

15 mins

Cooking Time:

45 mins

What you'll need:

  • 1 packet Puff Pastry 
  • 150ml enjoy local whole milk 
  • 1 tsp vanilla extract  
  • 25g caster sugar 
  • 25g plain flour 
  • 1 free-range l eggs 
  • 75ml enjoy local double cream 
  • 4 tbsp  raspberry jam
  • 450g The Greengrocer’s raspberries


  1. Preheat the oven to 180°C/gas mark 4.
  2. Roll the pastry out thinly on a lightly floured surface. Cut out circles depending on size of your tart tin. Ensure there is enough pastry for overhang on the edges.  
  3. Cover the pastry with baking parchment and fill with baking beans or dried rice, then bake the case for 15 minutes, then remove the beans and parchment and bake for another 10 minutes until golden brown. Leave to cool, then trim off any excess pastry with a sharp knife.
  4. Make the crème pâtissière, put the milk and vanilla in a saucepan. Heat until it is just scalding (you'll just be able to dip your finger in).
  5. Put the sugar, flour and egg in a mixing bowl and whisk. Pour in half the hot milk and whisk until smooth. Pour in the remaining hot milk.
  6. Pour the mixture back into the saucepan and cook over a low heat, stirring all the time, until very thick – this could take about 2–3 minutes.
  7. Pour into a bowl, cover with cling film and chill in the fridge until cold. Once cold, pour in the double cream, while whisking constantly. Spoon the crème pâtissière into the tart cases and chill in the fridge.
  8. To make the glaze, heat the jam in a saucepan with a tablespoon of water and whisk to combine. Strain the liquid through a sieve into a small bowl.
  9. Arrange the raspberries standing upright on the crème pâtissière and brush the warm glaze over the top.